Weber Rotisserie Beef Bologna

[SFLsmkr1]

Hey why not

Score it. Lengthwise for me.
You need a binder for the rub to stick

225 for 2 hours, temp and time not too critical as it was already cooked. Just until the cuts open up.
If it dont work then it dont work

 

[gmc2003]

Interesting choice for a first go-around on the new spinner. Waiting for the final results.

Chris

 

[Bearcarver]

Ah, Boy---That's gonna be Awesome!!!
Be back for a Peek!

Bear

 

[jcam222]

I’ll bet that’s going to be tasty!!

 

[yankee2bbq]

YEAP! Waiting for the results

 

[MJB05615]

Looks like it's gonna be delicious. Waiting for the finished product. Thanks for sharing.

 

[SFLsmkr1]

Thanks

Got done yesterday.
Put in fridge and will make sammies today.

 

[MJB05615]

Yes, that looks like money, as they say. Nice, gonna be delicious.

 

[gmc2003]

Looks mighty fine from my screen.

Point for sure
Chris

 

[SFLsmkr1]

Florida round steak

I finally got back on, Been on/off for couple days with internet probs

 

[Bearcarver]

Looks Mighty Tasty, Rick!!
Nice Job!
Like.

Bear

 

[JLeonard]

Oh man! I'll stand in line for a sammich!
Jim

 

[SmokinAl]

Good Lord Rick!
That looks fantastic!
I bet it was awesome!
I definitely have to try that!
Al

 

[SFLsmkr1]

Next time deeper score marks and slice with the slicer.

 

[MJB05615]

Still looks good Rick. How thick are you slicing each piece?

 

[SFLsmkr1]

Im just eying like 1/2" i try.
Slice the neighbors like thin so 1/4"

 

[MJB05615]

I'd bet the 1/2" is real good flavored.

 

[thirdeye]

Next time deeper score marks and slice with the slicer.

View attachment 473725

The score depth is near perfect. It won't curl when you fry it.

 

[forktender]

MMMMM!!! That look's great.

Bologna burgers are a thing at my house. The first time my wife saw what I was smoking she said "EEEW...I'm not eating that" I asked her if she liked hotdogs, and she does. That's all I had to say now bologna burgers are a requested thing at our house.

 

[uncle eddie]

I loOove smoked bologna. Can't ever find it here in central Missouri ever since Lonnie Rays BBQ closed so, like you, I make it myself. I normally only make enough for one sandwich though...does the smoke flavor get better the next day when you do the whole chub?

Like!